Method

In bowl, combine 2 tbsp (25 mL) of the almonds, the goat cheese, chives, parsley and half of the pepper; set filling aside.

With sharp knife held horizontally and starting from curved side of chicken breast, cut each breast in half almost but not all the way through; open like book. Spoon one-quarter of the filling over 1 side, spreading filling right to edge; fold uncovered side over filling.

Remove crusts from white bread; tear bread into pieces. In food processor, pulse bread until in fine crumbs with some larger pieces about the size of rice to make 2 cups (500 mL).